German Chocolate Pecan Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup sour cream
- 1 cup German chocolate, chopped
- 1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
- 1 cup German chocolate, chopped
- ½ cup heavy cream
- ½ cup pecans, chopped and toasted
Instructions
To prepare the cake:
- Pre-heat the oven to 325°F; grease and flour a bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream; begin and end with the dry ingredients.
- Gently fold in the chopped German chocolate and toasted pecans until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Place the cake in the pre-heated and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven; allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To prepare the glaze:
- In a small saucepan, heat the heavy cream, over medium heat, until it begins to simmer.
- Remove from the heat and add the chopped German chocolate.
- Allow it to sit for 2 to 3 minutes, then stir until smooth and glossy.
- Stir in the toasted pecans; set aside.
To glaze the cake:
- Once the cake has cooled completely, pour the warm glaze over the top, allowing it to drizzle down the sides.
- Garnish with extra pecans, if desired.